Unicorn (Unicorn@Indenial.com)
Sat, 10 Jul 1999 10:34:18 -0400
::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::
Reader Laurie Martinez sent us this clever little food funny:
A young man at his first job as a waiter in a diner has a large
trucker sit down at the counter and order, "Gimme 3 flat tires and a
couple of headlights."
Bewildered he goes to the kitchen and tells the cook, "I think this
guy's in the wrong store, look at what he ordered!"
The cook says, "He wants 3 pancakes & 2 eggs sunny-side up."
The waiter then takes a bowl of beans to the trucker. He looks at it
and growls, "What's this? I didn't order this!"
The young man tells him, "The cook says that while you're waiting for
your parts you might as well gas up!"
:::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::
Our "Trip Around the World" menu takes us to Italy today for this
classic dish. Traditional recipes for this risotto call for beef
marrow, but since that may not be available to all of my readers I
have eliminated it from this recipe.
Risotto alla Milanese
4 cups (1 L) beef broth
2 Tbs (30 ml) diced prosciutto
2 Tbs (30 ml) finely chopped shallots or yellow onion
5 Tbs (75 ml) butter
2 Tbs (30 ml) olive oil
2 cups (500 ml) raw arborio rice
1/2 tsp (2 ml) powdered or finely chopped saffron
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) Parmesan cheese
Bring the broth to slow simmer. In a separate pot saute the
prosciutto and shallots in 3 Tbs (45 ml) of the butter and all of the
oil. Add the rice as soon as the shallots become translucent and stir
until the rice is well coated with the fat. Add about 1/2 cup (125
ml) of the broth and stir frequently until most of the broth has been
absorbed. Continue adding the broth 1/2 cup (125 ml) at a time,
stirring frequently, for 15 minutes. Add the saffron and continue
adding broth as it becomes absorbed, cooking an additional 5 minutes,
or until the rice is cooked 'al dente', still firm to the tooth. Stir
in the remaining 2 Tbs (30 ml) butter and the Parmesan cheese, and
serve immediately.
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